Cookie semifreddo

Preparation:

Separate the egg yolks from the whites. Beat the yolks with two spoons of powder sugar and vanilla sugar. With a mixer, whip the cream until stiff. Beat the whites till stiff, then add the remaining sugar and beat again till glossy. Gently mix the ingredients from the three bowls. Crumble the cookies, add them to the mixture and mix. Place into a container, cover with food film and put into a refrigerator for approx. 4-5 hours. If the dessert is left in a refrigerator overnight and is very frozen, place it in a fridge for 30 minutes before serving. It should be slightly defrozen as it is the most tasty then.

It is not recommended for persons who cannot eat raw eggs. It can be stored for 3 days, but it disappears much quicker at my home.